THE BEST VARIETIES OF HARD-SHORTED, NUMECAT AND LARGE-FRUIT PUMPKINS AND CARE OF THEM
A rare garden does without a pumpkin. Ola is very versatile and constantly surprises in the form of original novelties. The time is coming to cook a lot of delicious, dietary and often unusual dishes from it - So, what's new in the pumpkin family.
PUMPKINS - THREE LEADERS
We mainly grow three types of pumpkin (Cucurbita sp.) - large-fruited (C. maxima), hard-barked (C. rero) and nutmeg (C. moschata). They can be distinguished by the appearance of the leaf, but the easiest way is by the stalk: in a large-fruited one it is round in cross section, in a hard-barked one it is faceted, all in scars, in a nutmeg one it is thin, flattened, with an expansion at the base of the fruit.
Among themselves, the species do not pollinate, which cannot be said about the varieties, which are many in all three. As a result of this imperceptible process, unusual, one-of-a-kind pumpkins often grow. If you want surprises, sow your seeds for next year. Well, if you want fruits with certain properties, it is better to buy seeds of a particular variety from a reliable manufacturer. You can, of course, isolate and pollinate the flowers yourself, but this is a separate issue.
Within each type of pumpkin, there are varieties and original varieties.
HARD HORN PUMPKIN
This is actually the pumpkin itself, as well as varieties: Fordguk, gymnosperm, decorative, and also zucchini, squash, crookneck, straightneck.
It is an early maturing species with unsweetened pulp, suitable for making a side dish. It is hard-skinned pumpkins that are most often eaten unripe and soft (the same zucchini). They have little fiber (0-3%), they are nutritious, quickly digested and easily digested. Sometimes the flesh can break into fibers, like spaghetti squash.
Let us dwell on the insufficiently common interesting hard-barked varieties.
Gymnospermous pumpkin (C.pepo var. styriaca) forms seeds without peel, they do not need to be peeled! There may be a thin transparent film, but it is easily Straitnek - also a type of zucchini, but with more even, non-curved fruits. Plants have smaller bushes compared to crookneck, and yellow fruits with resistant bark. From young unpeeled fruits, delicious salads are obtained. Straightnecks are more tender and tastier than zucchini, moreover, they are more fruitful.
VARIETIES: F, Sunray, Saffron, Super pi k, Multipik, Golden Girl, Daisey, Gold bar.
Despite the name, the species includes varieties not only with large, but also with small portioned fruits, which are convenient to store and can be used at a time.
Large and medium. They have sweet pulp (sugar content - from 6%), rich in carotene (provitamin A) and pectin (gelling) substances. The fruits lie for a long time, they are baked, boiled, stuffed, added to pies, cereals, casseroles, pancakes. Seeds are also good - large, with a white peel, rich in protein with essential amino acids, as well as macro - and microelements.
VARIETIES: Parisian (Parisian), Banana, Winter sweet, Medicinal, Marble.
Portion. These are bushy and short-braided varieties with short internodes and relatively small fruits weighing 1-3 kg, convenient for eating and storing.
VARIETIES: Smile, Baby, Russian, Amazon, Granddaughter, Muscovite.
Japanese portions. They were bred in the Land of the Rising Sun, but gained great popularity in France. There they are called potimarron - "chestnut gourd". Some actually take on the flavor of hot, sweet chestnuts when baked.
"Japanese" ripen in our middle lane. Their flesh is dense (sometimes it is even difficult to extract the seeds), dryish, but with a high content of carotene. They are baked whole, cutting off the top of the lid. The seeds are removed inside and stuffed with meat, rice with vegetables or apples with raisins.
VARIETIES: Uchiki Kuri, Oranje Hokkaido, Kogiku.
The main thing in growing pumpkins is good nutrition and sufficient moisture. It grows well on compost heaps, spreading in different directions and giving weighty fruits, which, due to large leaves, are often found only at harvest.
Reference by topic: Pumpkin - photo planting and growing from A to Z
The pulp of this pumpkin is often orange in color, the sweetest. The shape of the fruit varies from elongated oval to rounded, flattened, segmented. In some long-fruited varieties, the seeds are located only at the end of the fruit, where the flower is attached, which is very pleasing to the housewives.
Butternut squash varieties are mostly mid- and late-ripening, so they need 2-3 months to ripen after harvest. They contain 2-5% starch, which gradually turns into soluble sugars.
From fruits with the addition of apples (25% of the volume), a wonderful jam is obtained. A delicious jam or marmalade is prepared with a small amount of citrus fruits for sourness and flavor. Candied fruits from this pumpkin can be used for confectionery - cakes, muffins, etc.
VARIETIES: Prikubanskaya, Muscat, Pearl, Interception, Vitamin, Vita, Candied fruit, Lung a di Napoli, Muscade de Provance.
There are later-ripening nutmeg pumpkins that do not ripen in our country and also do not reach ripeness during storage - this is a group of Butternut varieties, the so-called butternut. They are outwardly attractive, grow to the right size, are quite edible, but they are not particularly tasty, as the lack of heat affects. The pulp of the fruit is light yellow, dense and dryish, less sweet than that of mid-ripening nutmeg pumpkins.
Pumpkins can be eaten freshly picked right from the whip, but they will be tastier if they lie down for at least a month, gradually ripening right in the house. When cutting, it is necessary to save the stalk so that the fruit does not rot. A ripe pumpkin can be stored for up to a year without losing its beneficial properties.
PUMPKINS - VARIETIES AND VIEWS ON VIDEO
© Author: M. DOLZHENKO, Candidate of Agricultural Sciences
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